Smoked trout, watercress & beetroot salad

• French mustard↗1 tbsp tbsp
• olive oil↗150ml/¼ pint ml
• vinegar↗50ml ml
• pack cooked beetroot↗250g g
• smoked trout↗2x 135g packs

  fillets

• bag watercress↗145g g

  large stalks removed

• creamed horseradish↗1 tbsp tbsp

Step-by-step instructions

1. 1

   Take an empty jam jar with a lid, put in a pinch of salt, a good grind of pepper, plus the mustard, olive oil and vinegar. Shake and place the jar in the fridge - use as you want, it will last a few weeks.

2. 2

   Cut the beetroot into quarters and place in a bowl. Add in the creamed horseradish and 2 tbsp dressing, stir well. Remove the skin from the trout and break the fish into pieces about the size of a 50p. Mix together the watercress and the beetroot, then top with the smoked trout.